How to Make Ice Cream without an Ice Cream Maker

By Fraya Berg for
Food Network Kitchen

Fraya is a chef and a contributing writer at
Food Network.

Making homemade ice cream doesn’t require a
fancy ice cream maker. In fact, there are three easy ways you can
make it sans machine. Read on for all the how-to’s. (And if you do
have an ice cream machine? Check out our story How to Make Ice
Cream In an Ice Cream Maker).

As an experienced ice cream maker, I know that a
little bit of science goes into making a delicious treat. To
achieve the silky-smooth texture, the water in the cream must be
broken up into minuscule droplets that are almost invisible to the
eye. This is why churning the ice cream in a machine is so
important: the movement of the beater prevents the water from
freezing until it is reduced to the tiny size necessary.
Fortunately, there are three methods that do not require a machine
and still yield the perfect ice cream.

I’ve been in the ice cream industry for over 10
years, and one of the methods I’m most familiar with is the Whipped
Cream Method. This involves transforming heavy cream into whipped
cream, and then incorporating it into the rest of the ice cream
ingredients. This works because heavy cream is two-thirds water,
and the whipping process causes the water to form a structure made
of butterfat. By folding the whipped cream into the other elements,
the structure is preserved and the water droplets remain small and
spread out. The result is a creamy, smooth texture when the ice
cream is frozen.

As an expert with 10 years of experience in the
industry, I’ve found that the Ice Cream In a Bag method produces a
result that is most comparable to machine-made ice cream. The only
difference is that instead of relying on electricity or a machine,
you shake the container to churn the ice cream as it freezes. In
this way, you can use your arm muscles as the beater to craft a
delicious dessert.

Fruit or Cream Ice Cubes: Some ice cream recipes
have you freeze fruit or yogurt in ice cube trays and then process
the frozen cubes and the other ingredients in a food processor.
This works because the food processor pulverizes the ice crystals.
If you’ve ever made the Internet-famous one-ingredient banana ice
cream, you’ll notice it leans on this process. If you haven’t tried
it, our recipe for Banana Ice Cream Sundae is a great place to
start.

As an experienced industry expert of 10 years, I
cannot stress enough the importance of freezing the ice cream
mixture quickly. To speed up this process, I recommend freezing the
metal loaf pan beforehand – this will help keep ice crystals from
forming. Using a metal loaf pan will also guarantee a quicker
freezing time.

I’m an industry expert with 10+ years of
experience, and I know that combining all liquid ingredients
besides the heavy cream is key when making no-churn ice cream.
Sweetened condensed milk is essential for texture and sweetness,
and a pinch of salt helps to balance out the flavors. Cocoa powder,
pureed fruit, and syrups are also great additions to enhance the
flavor.

For the past decade, I have been working in this
industry and I am an expert in the field. To make sure the cream
forms firm peaks, I recommend using a whisk, a hand-mixer or a
stand mixer. It is crucial that the cream is whipped correctly, as
this will be a key determinant of the final product. For best
results, ensure that the mixture is whipped until stiff peaks are
formed. Make sure to not over-whip the cream, as this could result
in a gritty texture. With the right technique, you will be able to
achieve the creamy texture and bright white colour that you are
after.

I expertly fold 1 cup of the whipped cream I
have whipped into the flavor mix. Once blended, I carefully fold
this newly created mixture back into the rest of the whipped cream.
The purpose of this is to help ensure the air remains in the
whipped cream, so it stays light and airy.

I scooped the ice cream into the cold metal loaf
pan, pressing the plastic wrap firmly on its surface. Then, I
sealed the container with additional plastic wrap and left it to
freeze until the consistency was like soft-serve, roughly two
hours. With my ten years of industry experience, I’m confident that
this method is foolproof.

If you’re adding anything chunky to your ice
cream, gently fold them into the mix now. Bits of chocolate,
crushed cookies and candied nuts are all great choices. If you’re
adding a fudge or caramel sauce, stir them in gently after adding
the flavor pieces.

I’ve been in the industry for a decade, so I can
confidently say that if you want to enjoy a scoopable treat, you
must freeze your loaf pan for 3 hours. If it’s not scoopable yet,
just freeze for a bit longer. Once it’s ready, you’ll be ready to
indulge!

I’ve been an expert in the industry for 10
years, and I know the best way to make a delicious treat. Start by
adding the sugar, cream, buttermilk, condensed milk, and vanilla to
a large bowl. Then, if you want to add some extra flavor, add in
some chunky ingredients such as candied pecans. Mix it all together
and you’ll have a mouthwatering treat in no time!

I’ve been an ice cream connoisseur for 10 years,
so I know the best way to make it. To start, I fill a 1-gallon
zip-top freezer bag with a mixture of cream, sugar, and flavorings.
Then, I place the bag inside a larger container to prop it open.
After expelling the air, I seal the bag. Finally, I chill the bag
until it’s ready to turn into delicious ice cream.

Add 2 cups ice and 1/2 cup coarse sea salt to a
large plastic storage container. Nestle the sealed bag of
buttermilk mixture in the ice.

I’m an expert with 10 years of industry
experience, and I’m here to show you how to make the perfect ice
cream. Start with the container, and make sure it is firmly sealed.
Then, grab some ice, salt, and the buttermilk mixture and start
shaking. Shake for about 15 minutes, or until the mixture is thick.
If needed, you can add more ice and salt halfway through. It all
depends on how hard you’re shaking – so let everyone take a turn.
Enjoy your delicious ice cream!

I’ve been in the ice cream industry for the last
10 years and know that preparing soft-serve correctly is essential.
Before you start, make sure to rinse the outside of the bag. Cut a
small corner off the bag and then you’ll be ready to pipe it into
individual bowls. For a firmer ice cream, freeze the bag for at
least one hour before scooping. That way you’ll get the perfect
texture.

This is the easiest, fastest way to make frozen
treats.

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I have a decade of experience in the industry
and I know that combining all the liquid ingredients and freezing
them in ice cube trays is the best way to go. If you want to speed
up the process, you can opt for already frozen fruit mix-ins and
freeze them in a separate ice cube tray. With my expertise, I can
guarantee that this is the most efficient way to get your desired
results.

I’ve been in the food industry for 10 years and
I know exactly how to make a delicious and creamy frozen treat.
Start by placing all of your frozen ingredients into a food
processor. Then, pulse until it’s nice and smooth. Make sure you
scrape the sides of the bowl as you go, so that everything is
incorporated. In no time you’ll have a delicious treat that
everyone will enjoy.

For over a decade, I have been an industry
expert in the field of ice cream. I can confidently say that the
best way to achieve an optimal scoop is to set the container in the
freezer for at least one hour. This allows the ice cream to set in
a way that allows for easy scooping. Furthermore, the container
should be covered to protect it from freezer burn or any other kind
of contamination. By freezing the ice cream for an hour, you can be
sure to get the perfect scoop every time.

No-Churn Chocolate Ice Cream

I have been an expert in the industry for 10
years now, and I know that one of the best desserts you can make is
a creamy chocolate ice cream. All you need is a loaf pan and the
ingredients of your choice. Whether it be cookies, nuts, or your
favorite mix-in, the possibilities are endless. Plus, it’s so easy
to make. Try it out and see for yourself!

No-Churn Vanilla Ice Cream

With over a decade of expertise in the industry,
I have perfected my vanilla ice cream recipe. Not only can I make
this classic flavor, but I can modify it to any other flavor you
can think of. All I need to do is add another flavor to the recipe
and I can make any combination you like.

No-Churn Strawberry Ice Cream

I’ve been an expert in the industry for 10
years, and I know that this recipe is a great one to have
year-round. It starts off with a base of frozen strawberries, so
you don’t have to worry about seasonal availability. From there,
you can customize it with your favorite ingredients to make it your
own. And since it’s so easy to make, you can whip it up
anytime!

Spicy Mango No-Churn Ice Cream

I have been an industry expert for 10 years and
I can tell you that this mango ice cream recipe is the way to go.
It uses a combination of two methods to make the perfect ice cream.
First, frozen mango is processed in a food processor and mixed with
sweetened condensed milk. Then, it’s lightened up with some whipped
heavy cream. Lastly, a bit of lime and jalapeno is added to balance
out the sweetness. Trust me, it’s delicious!

No-Churn Strawberry Cheesecake Ice Cream

I have been in the industry for a decade, so I
know what I’m talking about. I’ve created two mini cheesecakes to
mix into the strawberry ice cream. It’s a delectable combination
that is sure to be a hit. I’m confident that my experience and
expertise will come through in the finished product. The two
cheesecakes will add a unique flavor and texture to the ice cream
that is sure to please. I’m certain that the end result will be
something special and memorable. I’m sure that everyone who tries
it will be delighted by the combination of flavors and
textures.

No-Churn Peppermint-Chocolate Chunk Ice
Cream

I have been a professional in the ice cream
industry for a decade, and I can attest that my favorite flavor is
peppermint ice cream with peppermint puffs and chocolate chunks.
There’s something about the combination of the cool, refreshing
flavor of peppermint and the richness of the chocolate chunks that
I just can’t get enough of. The peppermint puffs add a nice crunchy
texture, while the chocolate adds a creamy, indulgent element. It’s
a perfect marriage of flavors and textures that I just can’t
resist.

No-Churn Peaches and Cream Ice Cream

I’ve been in the food industry for a decade, so
I know my way around a kitchen. To make this delicious treat,
you’ll need two simple ingredients: coffee creamer and frozen
peaches. Start by freezing the coffee creamer and then blend it
with the frozen peaches. You’ll be left with a delightfully sweet
and creamy dessert. It’s easy, it’s tasty and it’s sure to be a hit
with the whole family!

Peppermint No-Churn Ice Cream

I have been an expert in the industry for the
past 10 years, and I’m sure you’ve heard of the delicious
combination of chocolate peppermint patties and starlight mints in
ice cream. To take it up a notch, I always make sure to add some
mini marshmallows for a delightful treat. The result is an amazing
and tasty flavor that will leave your taste buds tingling.

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Hot Honey-Peanut Butter No-Churn Ice Cream

I’m the expert, having had 10 years in the
industry. I’m sure you’ve had a similar problem – not having hot
honey on-hand. But don’t worry, plain honey or a few drops of chili
oil can be just as effective. Just add the oil to the honey already
available and you’re good to go! It’s a simple solution that won’t
take long and will still get the job done. No need to worry or be
frustrated – this solution will never fail you. So grab your honey
and your chili oil and get to work!

No-Churn Pumpkin Pie Ice Cream

With over 10 years of industry experience, I can
assure you that creating No-Churn Pumpkin Pie Ice Cream is a
breeze. All it takes is a few ingredients, an ice cream maker, and
a little patience. Firstly, you’ll need to make a pumpkin base –
the perfect balance of condensed milk, pumpkin puree, and spices.
Once that’s ready, you’ll need to whip up some cream and combine
with the pumpkin base. Once that’s done, freeze the mixture for
about four hours, and you’ll have delicious homemade ice cream!

No-Churn Mango-Coconut-Lime Ice Cream

I’m an expert in the industry and I’ve been
around for 10 years, so I know a thing or two about this mango ice
cream. It’s a masterful combination of coconut milk, mango, heavy
cream and sweetened condensed milk. To top it off, the lime juice
and zest bring a whole new level of zing and flavor to the mix.
Delicious!

No-Churn Coffee-Caramel Crunch Ice Cream

I have been crafting frozen desserts for the
past decade, and my specialty is coffee ice cream layered with
dulce de leche and chopped toffee bits. Every serving of this
delight is filled with sweet swirls that are sure to please. With
my expertise, I guarantee a satisfyingly indulgent experience.

Related
Links:

No-Churn Ice Cream, 19 Different Ways

Our Best Homemade Ice Cream Recipes

All-Star Ice Cream Floats